Tomato and pancetta roast chicken with green olives – Jen Smith – Med Meanderings

Ingredients

• 6 chicken Marylands, jointed
• 3/4 teaspoon dried chilli flakes
• 100 ml olive oil
• 1 Spanish onion, cut into thin wedges
• 4 oxheart tomatoes, thickly sliced
• 450g mixed cherry tomatoes
• 1/4 cup (firmly packed) each basil and oregano, plus extra to serve
• 2 tablespoons thyme leaves
• 125 ml dry white wine
• 1 head of garlic, halved horizontally
• 6 medium slices round pancetta
• 120g large green olives